Easy Taco Skillet

taco skillet with tortilla chips and avocado on the side

Servings: 4

Prep Time: 5

Cook Time: 20

Total Time: 25

This easy taco skillet combines seasoned ground meat, black beans, corn, tomatoes, and melted cheese in one pan. It's ready in about 20 minutes and can be served with chips, in tortillas, or piled into bowls with your favorite taco toppings!

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Ingredients

1 pound ground meat, any
½ medium yellow onion, ½ cup chopped
3 garlic cloves, minced
2 tablespoons taco seasoning
2 10- ounce cans tomatoes & green chilies, with liquid, like Rotel
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1 ½ cups shredded Mexican cheese blend
Toppings: sour cream, salsa, avocado, chopped cilantro.

Instructions

Cook:

In a large skillet over medium-high heat, brown the meat with the chopped onion and garlic for about 7 minutes, until the meat is fully cooked. I typically don't drain the liquid when using lean ground meat; you can drain some or all of it out.
Add the taco seasoning, canned tomatoes, and green chilies with their liquid, and stir. Bring the mixture to a simmer, add the black beans and corn, reduce the heat to low, and cook for 3 minutes, stirring until it's heated through.

Make it cheesy:

Sprinkle the cheese over the skillet. Cover it with the lid, turn off the heat, and let it sit for 3 to 5 minutes until the cheese is melted.

Serve:

Top the taco skillet with sour cream, salsa, sliced avocado, and chopped cilantro. Serve with tortilla chips.

Nutrition